Baekil (100 Days) — Exactly 100 days of aging. The name Baekil Doenjang means "soybean paste aged for 100 days." For centuries, Korean tradition has involved boiling and mashing soybeans, shaping them into blocks, and drying them to create Meju — which is then submerged in brine and left to ferment naturally. Sempio follows this traditional Meju method faithfully, while applying its own proprietary "temperature-rhythm aging" technique that replicates seasonal temperature changes to precisely control the 100-day fermentation process.
Soybeans, salt, and Koji. Baekil Doenjang contains just four ingredients — soybeans, salt, alcohol, and Aspergillus oryzae (koji starter), the traditional fermentation culture also used in Japanese miso, Korean nuruk, and Chinese grain spirits. No wheat (gluten) is added, which distinguishes it from standard miso and some other soybean pastes, and no artificial additives or preservatives are used. The koji culture slowly breaks down soy proteins, naturally generating a rich array of amino acids and deep umami compounds. Sempio introduced this product in 2015 after 15 years of research into traditional Korean fermentation science.
A cousin of cheese, wine, and sauerkraut. Just as Parmesan cheese is aged for 24 months, wine matures in oak barrels, and sauerkraut is made by naturally fermenting cabbage — Korean Baekil Doenjang is created by the same principle. Deep flavour born from time and microorganisms. Once tasted, it reveals a character clearly distinct from lighter Japanese white miso (Shiro Miso) — bolder, earthier, and more rustic, the very essence of Korean fermentation.
